What is oven spring and when does it occur?

• A. A rapid rise of dough in the first minutes of baking due to steam and gas expansion.
• B. A slow rise during proofing in a cold environment.
• C. A browning reaction that occurs after baking.
• D. A cooling step after removing from the oven.

Answer: (A)

Oven spring is the rapid rise of dough during the first minutes of baking as heat enables the gas cells to expand. When the dough hits the hot oven, the steam and the gases produced by fermentation expand quickly, and the gluten network along with hydrated starches allows the dough to stretch and rise before the crust firms up. This quick puff happens early because once the crust hardens, it traps the gas and the rise slows or stops. The other options describe processes that occur at different times or by different mechanisms: a slow rise during proofing in a cold environment is fermentation before baking; a browning reaction happens as baking progresses and the crust forms; and cooling occurs after removing the bread from the oven.